Salted Caramel Cups

Step 1: Place cupcake liners in muffin tins, or use mini cupcake liners in mini muffin tins for twice as many treats.

Step 2: Place chocolate chips in a microwave-safe bowl.  Microwave on half-power for 2 minutes.  Take out and stir.  Continue to cook on half-power for 20 seconds at a time, stirring between each, until chocolate is smooth.

Step 3: Drop about 2 tablespoons of melted chocolate into each cupcake liner.  Do not use all of the chocolate, leaving about 1/4 of it in the bowl.  Use a pastry brush to “paint” the melted chocolate onto the bottom of the cupcake liner and around the sides (not all the way to the top, only about 2/3 of the way to up the liner).  Place muffin tin in freezer.

Step 4: In another microwave-safe bowl, combine caramels and milk/heavy cream.  Microwave on high for 2 minutes, then stir.  Continue to cook on high for 20 seconds at a time, stirring between each until smooth.

Step 5: Remove muffin tin from freezer.  Pour caramel into chocolate cups until about 2/3 full or near the height of the “painted” chocolate.  Return to the freezer for about 5 minutes.

Step 6: Remove muffin tin from freezer again.  Use pastry brush to “paint” melted chocolate over the top of the caramel, being sure to cover all of the caramel.  Sprinkle with coarse sea salt.  Return to the freezer for about 30 minutes.

Step 7: Remove muffin tins from freezer.  Carefully peel away the cupcake wrappers from the chocolate cups.  Store chilled (in the refrigerator) or at room temperature in an airtight container.

Enjoy these irresistible snacks at your next party, courtesy of Crème De La Crumb!